Supersteels. Do we really need 'em?

chumaman said:
Look http://www.zknives.com/knives/steels/steelgraph.php?nm=R2,,CPM 35VN,,Elmax&ni=549,,6089,,667&hrn=1&gm=0
Can you already on this basis to reach a conclusion?
I hope you'll just cut vegetables and gently o_O
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I'm after edgeretention/wear resistance with this one. And yes it's a kitchen knife, I will not chop with it, it's gonna cut veggies, fruits, meat etc. I've also put my own edge on it, so a little steeper and convecs. The sharpness of this knife from factory is insane and the edge is very very thin.

Siety338 said:
353,
How do you like the Takamura Migaki? I am interested in buying one myself. I have heard the make excellent kitchen cutlery. If i remember correctly they are extremely thin at the edge.
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I've only had it for a day, but so far I love it. Beeing such a thin blade it blows my victorinox out of the water for sure. The knife has a lot of good reviews but it will be interesting to see for my self how it holds up in the kitchen.
 
Siety338 said:
Lapedog,

That is interesting. You seem to be very knowledgeable about steel compositions. Have you had any experience with M4? I have heard mixed reviews. I know some sprint runs were made with the Griptilians and the Spyderco Gayle Bradley uses it. Thanks.
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I am not super experienced at all. If you have a smart phone go to the ap store and search “knife steel chart” you should find an ap by zknives.com, download it. Open the ap after it downloads. Now you can type virtually any steel into the search bar and it will bring up its composition by what percentage of the steel is alloying elements, and tell you how much of each. (The remainder of the steel is iron)

M4 is a personal favourite steel of mine. Watch out because it is not a stainless steel so you have to make sure it doesn’t rust. (Try storing it in a dry place with some bags of silica gel which absorb moisture out of the air.)

M4 is a steel that is a pain in the butt to reprofile. However once you get a good edge on it you can touch up the steel very easily. Just don’t let it get too too dull and it is actually a joy to use because it touches up so readily
 
extrastout said:
Also if....when the zombie apocalypse/a nuclear war comes and you bug out with your supersteel blade. You will have to search around for diamond stones or carry your wicked edge while on the run. Also no one will care about how cool your steel is during these situations.....which kinda defeats the purpose.....This is a major problem!
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In this scenario, O1 is my friend! ;)
 
Lapedog said:
I am not super experienced at all. If you have a smart phone go to the ap store and search “knife steel chart” you should find an ap by zknives.com, download it. Open the ap after it downloads. Now you can type virtually any steel into the search bar and it will bring up its composition by what percentage of the steel is alloying elements, and tell you how much of each. (The remainder of the steel is iron)

M4 is a personal favourite steel of mine. Watch out because it is not a stainless steel so you have to make sure it doesn’t rust. (Try storing it in a dry place with some bags of silica gel which absorb moisture out of the air.)

M4 is a steel that is a pain in the butt to reprofile. However once you get a good edge on it you can touch up the steel very easily. Just don’t let it get too too dull and it is actually a joy to use because it touches up so readily
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Nice tip on the knife steel chart!
 
DukeNukem1977 said:
Hello everyone!
I'm new here and as green as possible! :p Just saying this in case I did something wrong and out of place.
I'd like to share my general reflection which revolves around blade steels.
I'm from Poland, Cracow, I've been collecting knives since 8 years. Most of the time I was a typical steel snob. M4, Zdp189, XHP, S90V, S35vn, Vanax75, many other cpm steels...yes, my knife had to be made of something exotic, hard to sharpen, expensive and with great edge retention. I dunno why, but one day I decided to buy something more normal and mediocre and bought cold steel Pendleton Hunter in vg1 steel. And now I feel like I just rediscovered knives once again! I feel like I've already forgotten how pleasure to use and maintain a knife can be. Right now I have one blade in vg1, delica in vg10, benchmade in 154cm and don't want to look at supersteels never again. This medium grade steels require 4-5 times less time to maintain hairpopping sharp, I don't have to worry about microchipping while working with the hard wood, they are helluva less expensive...my question right now is : why everybody, (and I in the past) is so "possessed" with steels which are pain to maintain, with heartattackgivin' msrp, and many of us so called"knife guys" can't even resharpen em properly?
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Possessed? Hahaha , yeah ok.
 
When a person is evicted, will the sheriff’ deputies allow time for me to properly organize all y folders and fixed blades so they don’t get lost? Also I hope homeless shelters either allow for me to sleep next to my spydies or at least let me out for a few minutes at night to go out and fondle them. Selling them to pay rent is just not an option. I would rather sleep in a tent on public land than be separated from my supersteels. I gotta say DukeNukem1977’s priorities are just not right.
 
James Lewis said:
I wasn't aware that M390 and CTS 204P was the same thing. Interesting!
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From what I’ve read, Bohler M390, Carpenter CTS-204P, and Crucible CPM20CV are all very similar.
Like any industry, when the competition brings a hot new item out on the market, you either match it, or come up with something better.
 
I depend where the line of supersteel is drawn.
For EDC IMHO anything starting from s30v can be considered "super"
I have never enjoyed 440c but when I have tryed s30v I have really seen /feel a gap.
m390 and s110v are in my favourite, but s30v and s35v when they are well done are great steels.
 
Therom said:
I depend where the line of supersteel is drawn.
For EDC IMHO anything starting from s30v can be considered "super"
I have never enjoyed 440c but when I have tryed s30v I have really seen /feel a gap.
m390 and s110v are in my favourite, but s30v and s35v when they are well done are great steels.
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That’s fair. Any steel made by the mystical process of powder metallurgy. My eyes glaze over when trying to read about how the process is done. And s30v is awesome, it’s only spoiled knife junkies like myself won’t buy it anymore;partly because for the moment I can’t afford to by anything right now. For Buck, it’s been their only supersteel until recently, and I’ve bought several which were beautifully made and very tough steel as well.
 
Would Naniwa Chosera/Professional or the Suehiro Cerax cut well enough to be efficient or is it just better to buy some Atomas from ChefKnivesToGo?
 
Therom said:
I depend where the line of supersteel is drawn.
For EDC IMHO anything starting from s30v can be considered "super"
I have never enjoyed 440c but when I have tryed s30v I have really seen /feel a gap.
m390 and s110v are in my favourite, but s30v and s35v when they are well done are great steels.
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I have two knives in S30v and have to admit I am not super thrilled by the steel. I also have to admit that I have not carried either knife very much. Maybe I just never have given the steel a chance.

I would really like to try S35v and M390. Is there much difference between S35 and S30?
 
I have heard, but don't quote me, that S35VN is easier to sharpen/polish, tougher, and knifemakers like it because its easier to machine.
 
I have heard similar reports, but ultimately the performance of the steel is determined by quality of the heat treat.
 
sabre cat said:
I have two knives in S30v and have to admit I am not super thrilled by the steel. I also have to admit that I have not carried either knife very much. Maybe I just never have given the steel a chance.

I would really like to try S35v and M390. Is there much difference between S35 and S30?
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I dislike most of the steels in the s30v - s125v family because they seem to lose their razor edge quickly and fall back to a working edge. Of that family s35vn is my favourite. I have always liked 154cm better than s30v and I find s35vn feels like it behaves somewhere between s30v and 154cm.

I actually quite like s35vn whereas s30v is definitely not a favourite of mine. It is by no means a bad steel, just I don’t love it.
 
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